Again, no picture. Sorry about that - - I had run to pick up Logan from soccer practice which should have taken 15 minutes. Well, an hour and a half later, I arrive back home and the whole time the chicken was on the stove and rice and broccoli in the rice cooker. Thank goodness Paige was home.
Everything tasted okay, but didn't look as tasty as it should have.
Anyway, this is a recipe I will definitely make again.
1/2 t. salt
1/2 t. black pepper
1/4 t. garlic powder
1/4 c. sweet rice flour (or other gluten-free flour)
1/2 t. curry powder
1 lb. skinless, boneless chicken brest, cut into 1" pieces
1/4 c. butter
1 pint button mushrooms (I did not use)
1/4 c. Amaretto
3 T. lemon juice (I had to substitute 1 1/2 T. vinegar)
1 T. cornstartch
1 1/2 cups gluten-free chicken broth
Cooked brown rice
In large container, combine salt, pepper, curry powder, garlic powder and flour. Add chicken pieces and toss to coat evenly. In a large frying pan, heat butter over med-high heat. Add chicken and brown evenly. Add mushrooms, lemon juice and Amaretto. Simmer for 5-7 minutes. In a large measuring cup, mix chicken broth and cornstarch and stir into the chicken. Cook until thickened. Serve over brown rice and steamed broccoli.
6 hours ago